Spicy Grilled Salmon with Mango, Radish, and Lime Salsa
June 20, 2006 | Filed Under Fruits, Mango, Radish and Lime Salsa, Mangoes, Radishes, Salmon, Seafood, Vinaigrettes/Salsas/Sauces | Leave a Comment
Making Southwest Spice Mix
Things do not always go according to the plan during my cooking adventures. Making this Spicy Grilled Salmon with Mango was one of those times where my cooking adventure took a wrong turn. Even my photo didn’t turn out right. I’ve mentioned several times that I love mangoes — preferably green mangoes. When I saw celebrity chef’ 911 Tyler Florence’s recipe involving mangoes, I jumped at the opportunity to prepare it. I eagerly ran out and bought all the ingredients that included more of my favorites — salmon, red onion, cilantro. The menu was relatively easy to put together. I had fun making the Southwest Spice Mix. The ingredients for the spice involved ancho chili peppers (which, I’d never heard of before), cumin, corriander, cinnamon and paprika. Everything turned out well, till I tasted my salsa. It was horrible! I think the problem was that I’d used unripe, green mango, which spoiled the taste of the salsa and made it taste almost bitter. No one ate the salsa, which they pushed to the side of their plate. Later, it went into the garbage can. 
Overall, I liked the recipe. The Spice Mix tasted really good on the salmon. So, I’d like to try it again. Next time, I’ll make sure to use ripe mangoes for the salsa and perhaps, I may leave out the lime. I think the lime made the salsa too sour. Any salsa makers out there: What do you think? Any suggestions? Thanks!
Paz
Spicy Grilled Salmon with Mango, Radish, and Lime Salsa
Tyler Florence – Food 911
Salsa: 2 mangoes, peeled, pitted and cut into chunks 1 red onion, chopped 6 red radishes, chopped, plus 1 sliced for garnish 2 limes, peeled and cut into segments 1 handful fresh cilantro leaves 2 tablespoons extra-virgin olive oil 1 teaspoon Southwest Spice Mix, recipe follows 1 (2 to 3 pound) salmon fillet Extra-virgin olive oil Kosher salt and freshly ground black pepper For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside.
Heat the grill to medium high. Drizzle some olive oil over the salmon and season it with salt and pepper. Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil onto a paper towel and rub the grill with it – this will help to prevent the fish from sticking. Grill the salmon flesh side down for about 12 to 15 minutes.
To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.
Southwest Spice Mix: 2 ancho chiles, stemmed and seeded 2 tablespoons whole cumin 2 tablespoons whole coriander 1 cinnamon stick 1 tablespoon sweet paprika Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder.
Making the salsa — the ingredients in the food processor
A really bad photo of the Spicy Grilled Salmon with Mango
Salmon Baked in Foil
September 26, 2005 | Filed Under Salmon, Seafood | Leave a Comment
Salmon about to be baked in foil
Here’s a quick and easy salmon recipe by Giada DeLaurentiis. I love salmon and even before I took up the interest in cooking, preparing salmon featured in my very limited cooking repertoire. I had the simplest method – rub salt, pepper, and olive oil on the fish before putting it in the oven.
Well, this Salmon Baked in Foil recipe is not hard to prepare and adds extra ingredients (tomatoes, shallots, lemon juice, dried oregano and thyme) to the fish, which gives it an extra special taste and something more special to look at in its presentation.
Paz
Note:
* Instead of salmon, you can also use Halibut, Swordfish or Red Snapper fillets.
* When you use the fresh tomatoes, you don’t need to seed it.
* Use dry herbs for this recipe because the flavors are more intense than the fresh herbs.
Baked salmon straight from the oven
Salmon Baked in Foil
4 (5 ounces each) salmon fillets 2 teaspoons olive oil plus 2 tablespoons Salt and freshly ground black pepper 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained 2 chopped shallots 2 tablespoons fresh lemon juice 1 teaspoon dried oregano 1 teaspoon dried thyme
Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
